Reviewed: Nov. 27, 2011

This is the best turkey I've ever made! I used a turkey breast and followed the recipe except I forgot the vermouth - we didn't miss it though. My husband went on and on about how good it was. Thanks for sharing your wonderful recipe.

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3 users found this review helpful

Reviewer:

SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Granby, Colorado, USA

Reviewed: Nov. 27, 2011

I've been banned from the kitchen for many years. My husband won't even let me near the pots and pans for dinners. He let down his guard and allowed me make another attempt at cooking. Well, I found this recipe and gave it a shot. I am so glad I did!!! This was amazing. (I didn't use vermouth and I don't know what it is.) Originally I was just going to put the turkey in an oven bag with some seasonings. I still used the oven bag for the first 2 hours, which kept the juices contained and the meat super moist. The last hour I removed the bag so the turkey would get a nice crisp to the skin. You could taste the different flavors - the skin had a tasty flavor, the meat had a seasoned flavor. I took the drippings and thickened it up with some cornstarch, which was a great gravy! I now have the new title of Turkey Chef for the remainder of my life. This will be the recipe that I will be using.

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Reviewed: Nov. 26, 2011

This was my first GOOD turkey, or really GREAT! I was initially overwhelmed to make it, but the hardest part was separating the skin from the body, I just had the spice thyme, that was a chore chopping that up, the basting was kinda fun watching the skin get browner each time. I basted it while it was in the oven, I had read somewhere to take it out of the oven, but in the oven was fine. It was a 15 pounder, took 4 hours. It was fantastic!! It was also juicy. My sister, a very good cook, said you could taste the flavor of the turkey, everyone loved it! Thanks!

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Reviewer:

nksa5

Reviewed: Nov. 26, 2011

Awesome, simply AWESOME! Only changes...we stuffed the bird and roasted at 350 degrees. The sauce was "delish"....left us begging for more. Thank you for sharing and making our "turkey day" a memorable one.

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1 user found this review helpful

Reviewer:

Judy H

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Nov. 24, 2011

It was the first time i made the turkey and it came out great!! It was delicious; everyone loved it. The smell coming from the oven was irresistible.

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Reviewer:

sandy08

Reviewed: Nov. 24, 2011

I've only roasted a few turkeys but this was by far the best, most delicious, moist, and definitely successful one. I loved the flavor. The gravy was perfect. The consensus at my house was this is a keeper.

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Reviewer:

BJRose

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Eagle River, Alaska, USA

Reviewed: Nov. 24, 2011

Absolutely loved this recipe!!!!! my turkey came out perfect! thank you sooo much =)

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Reviewer:

MadyChop

Cooking Level: Beginning

Reviewed: Nov. 21, 2011

Wow great recipe except dont cook the turkey the entire time at 450 start with a half hour then set at 350 till done.So you dont end up with a over cooked burnt skin

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37 users found this review helpful

Reviewer:

mike

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 21, 2011

This is an great easy recipe. I mix my butter and fresh herbs than place in a piece of plastic wrap, mold into a log and place in the freezer for a few hours. Once frozen, I then cut the butter mixture into discs and place the frozen butter/herb discs between the turkey skin and the meat. As the turkey cooks, the butter and herbs melt into the meat and it is fabulous!

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51 users found this review helpful

Reviewer:

Traci

Reviewed: Jan. 30, 2011

My family raved and my husband said I redeemed my turkey cooking ability since my thanksgiving turkey was a flop! I only used a 7 lb breast with this recipe, but it was great! The gravy was delicious as well!

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15 users found this review helpful